Rennet Casein is the product that results from the precipitation of
pasteurized milk with a rennet enzyme. rennet casein requires a ph
above 9 to dissolve, as compared to acid casein, which can be dis-
solved in alkali at a ph as low as 6.5. rennet casein can be dispersed
at lower ph by adding a complex phosphate such as sodium tripoly-
phosphate. this results in a casein of good emulsifying, whipping,
foam stability, and water-binding properties. uses include imitation
cheese.
